Easy Oven-Fried Chicken

Method19 steps

1. 1

   Step 1: Preheat the oven to 400°F / 205°C.

2. 2

   Step 2: Pat the 2 lb chicken pieces dry with paper towels without washing raw poultry.

   Uses 2 lbs chicken (cut up)

3. 3

   Step 3: Sprinkle the chicken with ½ tsp paprika.

   Uses dried raw chicken pieces · 1/2 teaspoon paprika

4. 4

   Step 4: Mix 2 tsp seasoned salt, 1 tsp each garlic powder, onion powder (1 teaspoon) and poultry seasoning (1 teaspoon), and ½ tsp each black pepper and Cajun seasoning (1/2 teaspoon).

   Uses 2 teaspoon seasoning salt · 1 teaspoon garlic powder · 1 teaspoon onion powder · 1 teaspoon poultry seasoning · ½ tsp black pepper (selected source black-pepper option) · 1/2 teaspoon Cajun seasoning

5. 5

   Step 5: Sprinkle half the prepared seasoning blend over the chicken; reserve the other half for the flour.

   Uses paprika-seasoned chicken · Half of the prepared seasoning blend

6. 6

   Step 6: Toss the chicken so the seasoning is distributed evenly.

   Uses spice-coated chicken

7. 7

   Step 7: Put 1 cup all-purpose flour in a separate shallow bowl.

   Uses 1 cup all-purpose flour

8. 8

   Step 8: Mix the reserved half of the seasoning blend into the coating flour.

   Uses measured coating flour · Remaining half of prepared seasoning blend

9. 9

   Step 9: In another bowl, whisk 1 egg with ½ cup milk and the optional 2–3 dashes hot sauce.

   Uses 1 egg · 1/2 cup milk · 2–3 dashes hot sauce, optional (volume unspecified)

10. 10

    Step 10: Set out a clean plate for the coated chicken.

11. 11

    Step 11: Dip each seasoned chicken piece into the prepared egg-milk mixture.

    Uses seasoned raw chicken · Prepared egg-milk dip as needed for coating; let excess drip back into the bowl

12. 12

    Step 12: Dredge the dipped chicken in the prepared seasoned flour.

    Uses egg-dipped chicken pieces · Prepared seasoned coating flour as needed; keep the remaining supply for optional recoating

13. 13

    Step 13: Shake off excess flour and place the coated pieces on the clean plate.

    Uses flour-coated chicken pieces

14. 14

    Step 14: Let the coating rest on the chicken for 5 minutes; if needed, gently recoat with a little of the same prepared flour mixture.

    Rest chicken coating · 5 minUses coated raw chicken · Remaining prepared coating flour, only if recoating

15. 15

    Step 15: Lightly grease a broiler-safe metal rack with vegetable oil and set it over a baking sheet.

    Uses Vegetable oil to lightly grease the rack (quantity unspecified)

16. 16

    Step 16: Arrange the coated chicken on the rack with space between the pieces.

    Uses rested coated chicken

17. 17

    Step 17: Mix the source’s 2–3 tbsp melted butter with 2 tbsp olive oil and drizzle the mixture over the chicken.

    Uses rack-arranged coated chicken · 2-3 Tablespoons butter (melted) · 2 Tablespoons olive oil

18. 18

    Step 18: Bake for about 40 minutes, until the thickest part of each piece reaches 165°F / 74°C. If desired, use the broiler for the final 3–4 minutes to brown the coating, watching continuously; the time is a guide and doneness governs.

    Bake chicken · 40 minUses butter-and-oil-drizzled chicken

19. 19

    Step 19: Let the cooked chicken rest briefly before serving. Clean surfaces and utensils that touched the raw chicken.

    Uses fully cooked oven-fried chicken